Honey-Mustard Vinaigrette

Honey-Mustard Vinaigrette

5 Reviews
From: EatingWell Magazine, Summer 2004

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1½ teaspoons Dijon mustard, (coarse or smooth)
  • ½ teaspoon honey
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • ⅓ cup extra-virgin olive oil, or canola oil


  • Active

  • Ready In

  1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 84 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 49 mg sodium; 3 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat (mono)

Reviews 5

July 10, 2016
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By: EatingWell User
Lovely Really lovely Vinaigrette. Had it on a huge bowl of salad last night and it was superb. Pros: Minila Carbs/Sugar Cons: Adds a lot of calories to a salad - need to be careful how much you use as it tastes so nice.
May 10, 2015
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By: EatingWell User
This recipe was not only awesome, it was easy to make and didn't require a lot of preparation. I doubled the recipe! My family loves it. I will use this recipe often!
March 30, 2015
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By: EatingWell User
Measurements are all wrong I am no chef, but I'm sorry to report that this recipe made for a pretty awful dressing. The main problem is that the oil overwhelms everything else. The end result is something that does not resemble honey mustard vinaigrette at all, and the color is more of a gray yellow than the picture of dressing accompanying this recipe. I winged my own recipe and came up with something more resembling a vinaigrette. I omitted the garlic and salt. I used equal parts honey to equal parts white wine vinegar. Then I added teaspoon-sized dollops of both dijon and yellow mustard along with the juice of half a lemon. Finally, I added just enough olive oil (probably 1/8 of a cup) to blend everything together. It ended up a little tangy, so I added slightly more and more honey until it was sweet and citrusy. Pros: The basic idea is here, Cons: Way too much oil, not enough honey
December 27, 2014
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By: EatingWell User
so good This is such a tasty and easy recipe. I used red wine vinegar since I didn't have the white an d I doubled the honey!!!
April 05, 2013
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By: EatingWell User
Absolutely the best. Had unexpected guests and needed a dressing for a salad. I had bookmarked the recipe earlier and had all ingredients on hand. Everyone loved the salad and asked where they could get the dressing from. Many thanks! Pros: Every ingredient is common in the cupboard.
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